Serving 2-4
  • 1 cup of wholewheat organic flour

  • 1 tbsp of baking powder

  • 1/8 tsp sea salt

  • 3/4 cup of almond milk ( or other plant milk)

  • 1 tbsp of flax seeds

  • 3/4 cup fresh pineapple

  • 4 tbsp of coconut oil


1. Blend pineapple, milk & flax seed together (should yield about 1 ¼ cup of mixture, ). Set aside.  

2. Mix all dry ingredients together.  Add wet ingredients to the dry ingredients and mix in (if too dry add more milk). Add 2 tbsp of coconut oil and mix in.  Cover bowl and rest for 10 minutes.

3. Add the remaining coconut oil to a cast iron pot or non stick pan, scoop out pancake mix and add to the pot.  Cook for about 1-2 per side.  Serve hot cook.

Logo (1)_edited.jpg